CN105876646A - 一种发酵型虾仁海鲜菇酱及其制备方法 - Google Patents
一种发酵型虾仁海鲜菇酱及其制备方法 Download PDFInfo
- Publication number
- CN105876646A CN105876646A CN201610299766.3A CN201610299766A CN105876646A CN 105876646 A CN105876646 A CN 105876646A CN 201610299766 A CN201610299766 A CN 201610299766A CN 105876646 A CN105876646 A CN 105876646A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- hypsizygus marmoreus
- fermented type
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000015067 sauces Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 210000003038 endothelium Anatomy 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 25
- 235000014102 seafood Nutrition 0.000 claims description 25
- 241000238557 Decapoda Species 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 150000002333 glycines Chemical class 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 2
- 241001534815 Hypsizygus marmoreus Species 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 244000067456 Chrysanthemum coronarium Species 0.000 abstract 1
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 240000007930 Oxalis acetosella Species 0.000 description 1
- 235000008098 Oxalis acetosella Nutrition 0.000 description 1
- 235000010240 Paullinia pinnata Nutrition 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002024 ethyl acetate extract Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 229930195732 phytohormone Natural products 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种发酵型虾仁海鲜菇酱,由下列重量份的原料制成:黄豆180‑200、面粉70‑80、海鲜菇35‑40、海带8‑10、虾仁7‑8、紫鲜笋4‑5、茼蒿3‑4、鸡内金1‑2、车前草3‑4、葛根2‑3、酱油曲精0.7‑0.8、酵母0.3‑0.4、白糖4‑5、洋葱汁2‑3、蒜泥2‑3、桂皮粉3‑4、柠檬酸适量、水适量。本发明添加的海鲜菇味道鲜美,添加的虾仁具有补肾壮阳、理气开胃的功能,此外,本发明还含有车前草等多种中药成分,具有清热利尿、明目祛痰的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种发酵型虾仁海鲜菇酱及其制备方法。
背景技术
海鲜菇是一种具有良好保健功能的珍稀食用菌,有较强分解木质素、纤维素、半纤维素的能力,能较好地利用葡萄糖、蔗糖和淀粉而不能利用乳糖,其子实体热水和有机溶剂(甲醇和乙醇等)提取物,有清除体内自由基、降血糖、降血压、提高免疫力和延缓衰老等功效。据报道,海鲜菇发酵所得食用菌菌丝体中的多糖含量远高于子实体,并且发酵液中含有大量的胞外多糖,食用菌在发酵过程中还能在发酵液内同时产生多糖、多肽、生物碱、萜类化合物、甾醇、酶、核酸、氨基酸、维生素、植物激素等多种生理活性物质。
海带是一种大型的褐藻,除了作为普通食品使用外还可提取碘、甘露醇、褐藻酸钠等化工原料具有很高的营养价值。然而,现有技术中很少有海鲜菇与海带两者结合而制成的食品,即便有少量该类食品,也只是两者的简单添加,并不能带来附加价值,也不能实现该类食品的多样性。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种发酵型虾仁海鲜菇酱及其制备方法。
本发明是通过以下技术方案实现的:
一种发酵型虾仁海鲜菇酱,由下列重量份的原料制成:
黄豆180-200、面粉70-80、海鲜菇35-40、海带8-10、虾仁7-8、紫鲜笋4-5、茼蒿3-4、鸡内金1-2、车前草3-4、葛根2-3、酱油曲精0.7-0.8、酵母0.3-0.4、白糖4-5、洋葱汁2-3、蒜泥2-3、桂皮粉3-4、柠檬酸适量、水适量。
所述的一种发酵型虾仁海鲜菇酱的制备方法,包括以下步骤:
(1)将海带清洗干净,加1倍水打成匀浆,备用;将海鲜菇浸入0.3%-0.5%的低质量分数盐水溶液中漂洗干净,倒入含0.04%柠檬酸的沸水中,漂烫2min后捞出,再加1倍水打成匀浆,备用;
(2)将步骤(1)所得海带浆和海鲜菇浆混合均匀后,在90℃下灭菌5min,迅速冷却至45-48℃时接种酵母,再迅速移入恒温培养箱内发酵培养6-8h,培养温度为45℃;
(3)将黄豆浸泡置于清水中浸泡10-12h,再转至高压锅中高压蒸煮15-20min后捞出,冷却备用;
(4)将酱油曲精拌入面粉,再拌入黄豆装入曲盘后开始制曲,32℃恒温下培养至成曲;成曲中加入1倍的质量分数为8%的盐水,在32℃恒温下发酵8-10天,每天翻料1次;
(5)将鸡内金、车前草、葛根用8-10倍量的水加热提取,过滤,取中药液进行喷雾干燥处理,得中药粉备用;
(6)将鲜笋、茼蒿混合,加2-3倍水打浆,过滤,取浆液与虾仁混合入锅,文火熬至水干,取出虾仁、晾干备用;
(7)将步骤(2)、(4)、(5)、(6)处理后的物料与剩余各原料混合均匀后,置于有热油的锅中翻炒15-20min,分装后杀菌、冷却,即得成品。
本发明的优点是:本发明将黄豆进行单独发酵,开始发酵前加入盐水,增加产品风味的同时还能抑制杂菌的繁殖,而且盐水的质量分数为8%,并不会抑制酶的活性,也不会阻碍水解作用的顺利进行;将海鲜菇、海带液混合发酵,发酵额外得到了多糖和具有体外抗肿瘤活性的乙酸乙酯提取物,同时具有抗羟自由基能力,为海鲜菇提供了高附加值,提高了海鲜菇发酵的意义;本发明添加的海鲜菇味道鲜美,添加的虾仁具有补肾壮阳、理气开胃的功能,此外,本发明还含有车前草等多种中药成分,具有清热利尿、明目祛痰的功效。
具体实施方式
一种发酵型虾仁海鲜菇酱,由下列重量份的原料制成:
黄豆180、面粉70、海鲜菇35、海带8、虾仁7、紫鲜笋4、茼蒿3、鸡内金1、车前草3、葛根2、酱油曲精0.7、酵母0.3、白糖4、洋葱汁2、蒜泥2、桂皮粉3、柠檬酸适量、水适量。
所述的一种发酵型虾仁海鲜菇酱的制备方法,包括以下步骤:
(1)将海带清洗干净,加1倍水打成匀浆,备用;将海鲜菇浸入0.3%的低质量分数盐水溶液中漂洗干净,倒入含0.04%柠檬酸的沸水中,漂烫2min后捞出,再加1倍水打成匀浆,备用;
(2)将步骤(1)所得海带浆和海鲜菇浆混合均匀后,在90℃下灭菌5min,迅速冷却至45℃时接种酵母,再迅速移入恒温培养箱内发酵培养6h,培养温度为45℃;
(3)将黄豆浸泡置于清水中浸泡10h,再转至高压锅中高压蒸煮15min后捞出,冷却备用;
(4)将酱油曲精拌入面粉,再拌入黄豆装入曲盘后开始制曲,32℃恒温下培养至成曲;成曲中加入1倍的质量分数为8%的盐水,在32℃恒温下发酵8天,每天翻料1次;
(5)将鸡内金、车前草、葛根用8倍量的水加热提取,过滤,取中药液进行喷雾干燥处理,得中药粉备用;
(6)将鲜笋、茼蒿混合,加2倍水打浆,过滤,取浆液与虾仁混合入锅,文火熬至水干,取出虾仁、晾干备用;
(7)将步骤(2)、(4)、(5)、(6)处理后的物料与剩余各原料混合均匀后,置于有热油的锅中翻炒15min,分装后杀菌、冷却,即得成品。
Claims (2)
1.一种发酵型虾仁海鲜菇酱,其特征在于由下列重量份的原料制成:
黄豆180-200、面粉70-80、海鲜菇35-40、海带8-10、虾仁7-8、紫鲜笋4-5、茼蒿3-4、鸡内金1-2、车前草3-4、葛根2-3、酱油曲精0.7-0.8、酵母0.3-0.4、白糖4-5、洋葱汁2-3、蒜泥2-3、桂皮粉3-4、柠檬酸适量、水适量。
2.根据权利要求1所述的一种发酵型虾仁海鲜菇酱的制备方法,其特征在于包括以下步骤:
(1)将海带清洗干净,加1倍水打成匀浆,备用;将海鲜菇浸入0.3%-0.5%的低质量分数盐水溶液中漂洗干净,倒入含0.04%柠檬酸的沸水中,漂烫2min后捞出,再加1倍水打成匀浆,备用;
(2)将步骤(1)所得海带浆和海鲜菇浆混合均匀后,在90℃下灭菌5min,迅速冷却至45-48℃时接种酵母,再迅速移入恒温培养箱内发酵培养6-8h,培养温度为45℃;
(3)将黄豆浸泡置于清水中浸泡10-12h,再转至高压锅中高压蒸煮15-20min后捞出,冷却备用;
(4)将酱油曲精拌入面粉,再拌入黄豆装入曲盘后开始制曲,32℃恒温下培养至成曲;成曲中加入1倍的质量分数为8%的盐水,在32℃恒温下发酵8-10天,每天翻料1次;
(5)将鸡内金、车前草、葛根用8-10倍量的水加热提取,过滤,取中药液进行喷雾干燥处理,得中药粉备用;
(6)将鲜笋、茼蒿混合,加2-3倍水打浆,过滤,取浆液与虾仁混合入锅,文火熬至水干,取出虾仁、晾干备用;
(7)将步骤(2)、(4)、(5)、(6)处理后的物料与剩余各原料混合均匀后,置于有热油的锅中翻炒15-20min,分装后杀菌、冷却,即得成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610299766.3A CN105876646A (zh) | 2016-05-09 | 2016-05-09 | 一种发酵型虾仁海鲜菇酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610299766.3A CN105876646A (zh) | 2016-05-09 | 2016-05-09 | 一种发酵型虾仁海鲜菇酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105876646A true CN105876646A (zh) | 2016-08-24 |
Family
ID=56702338
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610299766.3A Withdrawn CN105876646A (zh) | 2016-05-09 | 2016-05-09 | 一种发酵型虾仁海鲜菇酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105876646A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106360631A (zh) * | 2016-08-26 | 2017-02-01 | 合肥市金乡味工贸有限责任公司 | 一种活血化瘀的发酵型辣椒酱 |
CN107156786A (zh) * | 2017-05-03 | 2017-09-15 | 蚌埠市乔峰农业蔬菜专业合作社 | 一种韭菜酱的加工方法 |
-
2016
- 2016-05-09 CN CN201610299766.3A patent/CN105876646A/zh not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106360631A (zh) * | 2016-08-26 | 2017-02-01 | 合肥市金乡味工贸有限责任公司 | 一种活血化瘀的发酵型辣椒酱 |
CN107156786A (zh) * | 2017-05-03 | 2017-09-15 | 蚌埠市乔峰农业蔬菜专业合作社 | 一种韭菜酱的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103960641B (zh) | 一种坚果牛肉酱及其制备方法 | |
CN104397779A (zh) | 一种板栗食品及其制备方法 | |
CN102669540B (zh) | 玫瑰鲜花醪糟及其制备方法 | |
CN102960707B (zh) | 花椒酱油制作方法 | |
CN103689515B (zh) | 人参的应用以及人参酱类调味品及其制备方法 | |
CN109463722A (zh) | 一种香菇风味下饭酱及其制备方法 | |
CN104543969A (zh) | 养心菜保健面酱的制作工艺方法 | |
CN105166854A (zh) | 一种豆渣发酵猪肝酱 | |
CN105733915A (zh) | 一种杨梅米醋的发酵方法 | |
CN105852066A (zh) | 一种高营养麦芽糖及其制作方法 | |
CN105876646A (zh) | 一种发酵型虾仁海鲜菇酱及其制备方法 | |
CN104403902A (zh) | 一种滋补果酒及其制备方法 | |
CN104286890A (zh) | 一种开胃酱香卤牛肉及其制备方法 | |
CN106635701A (zh) | 藜麦黄酒 | |
CN105166851A (zh) | 一种甘草橄榄菜酱 | |
CN105942460A (zh) | 一种发酵型双莓海鲜菇酱及其制备方法 | |
CN104178386A (zh) | 一种菊花脑啤酒及其加工方法 | |
CN107435013A (zh) | 一种蛋黄果保健姜酒的酿制方法 | |
CN105918878A (zh) | 一种发酵型清凉开胃海鲜菇酱及其制备方法 | |
CN105942462A (zh) | 一种发酵型山楂鱼海鲜菇酱及其制备方法 | |
CN105962304A (zh) | 一种发酵型桂花海鲜菇酱及其制备方法 | |
CN105962303A (zh) | 一种发酵型芹菜降压海鲜菇酱及其制备方法 | |
CN105212044A (zh) | 一种栗仁骨汤护肤八宝粥及其制备方法 | |
CN105192522A (zh) | 一种解郁开胃骨汤八宝粥及其制备方法 | |
CN105368647A (zh) | 一种保健型黄酒的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160824 |